Candied Lemon and Orange Peel

Candied Lemon and Orange Peel

Candied Lemon Peel and Candied Orange Peel are common ingredients in Holiday baking. Skip the hard, store-bought versions and make your own. It’s easy!

Ingredients

• 4 oranges, 4 large lemons, 6 limes, or 3 grapefruit*
• 1 c sugar
• ¾ c water

Instructions

• Quarter the fruit and remove the peel and pith (the white part) in as large of sections as you can. Slice the peel into small strips and place them in a saucepan. Cover the strips of peel with cold water and bring to a boil. Simmer the peel for 5 minutes. Drain the saucepan and fill it with fresh, cold water. Bring the water to a boil for the second time and simmer again for 5 minutes. (This will soften the peel and remove the bitterness of the pith.) Drain for a second time, and set aside.
• In a wide-bottomed saucepan, whisk together sugar and ¾ c water, heating until the sugar has dissolved. Add the drained peel and simmer, covered, 50-60 minutes, until the peel is shiny and translucent. (Do not stir. If some of the peels are not submersed in the syrup, simply press them down. The peels are fragile and stirring will break them.)
• Remove the peels from the pan and place on a parchment paper lined baking sheet. (Save any leftover syrup. That’s good stuff!**)
• Sprinkle the peels lightly with granulated sugar. 
• Put the baking sheet with the peels in a low oven (150F) for 1 hour, or until they have dried completely.
• Store in an air-tight container in a cool and dry place for 6-8 weeks.